Ingredients:

• 2 cups day-old/ 2 cups cooked Basmati rice/ Jasmine rice
• 2+1 garlic cloves chopped finely (2 for sauteeing and 1 for the sauce mixture)
• 200 gms tender chicken breasts sliced and marinated in salt and pepper
• 1/2 tsp white pepper powder
• 10 -12 shrimps/ prawns deveined and cleaned
• 2 eggs
• 1 small carrot chopped
• 10-12 french beans chopped
• 1/3 cup sweet corn
• 2 tsp sriracha sauce (optional)
• 1 tsp soy sauce
• 1 tsp fish sauce
• 1 garlic clove (chopped finely)
• A pinch of sugar
• 2 tbsp green spring onions chopped
• 1/2 tsp Black Pepper Powder
• Salt as required

• 1-2 tsp sriracha sauce (optional)
• 3/4 tsp red chili flakes / Red bird's eye chili 3-4 (I substituted red bird's eye chili with red chili flakes)
• 3 tbsp fish sauce
• 1/2 lemon juice
• 1 tsp soy sauce

Instructions:

1. Cook 2 cups basmati rice (cooking method here - tips for cooking Basmati Rice at the end of the page) and set aside to cool.
   
2. Combine the ingredients under Prik Nam Pla in a bowl and set aside for the end.
3. In a bowl mix together soy sauce, fish sauce, sriracha sauce, garlic cloves, and sugar.
   
4. In a wok or skillet, pour vegetable oil and saute the garlic cloves until fragrant.
5. Now, add the sliced chicken pieces that have been marinated and sautee for about 4 minutes and add the prawns and saute for about 3 minutes.
6. Next, add 1/2 cup rice to the sauteeing chicken and prawns so that the rice soaks up all the juices from them.
7. Move aside the rice mixture and add the eggs one at a time and scramble them adding some salt.
8. Now set aside this egg mixture and in the same pan stir fry the veggies- carrot, beans, sweet corn and lastly the green onions on high heat for about 2-3 minutes or until just done. The veggies should be crisp. 
   
9. Combine the egg, chicken, prawn, and veggies and add the rice in batches and pour in the sauces prepared earlier (soy sauce, fish sauce and sriracha sauce) and stir everything on high heat. 
10. Serve hot with the Prik Nam Pla condiment, a lemon wedge and sprinkle a pinch of pepper powder. 
11. Your delicious Street Food Style Easy Thai Stir-Fried Rice is ready! Enjoy!

Khameer /Bakhmir

Ingredients :

• 1 - 1½ cup All-Purpose Flour
• 1 cup wheat flour/ atta
• 1 tbsp active dried yeast
• 1 ½ tbsp sugar
• 1 cup lukewarm water
• 1 large egg
• Salt as required
• ½ cup warm milk/ 2 tbsp milk powder
• 1 tbsp olive oil
• 1 tsp black seeds
• A pinch of cardamom powder (optional)
• Oil for frying

Instructions :

1. In a large bowl add the active dried yeast, sugar and warm water and stir until dissolved and cover the bowl with a plate or lid for about 5 minutes for the yeast to activate.
   
2. In a separate small bowl crack an egg, add warm milk and salt. (keep in mind not to pour in hot milk).
   
   
   
   
   
   
   
3. Pour the egg mixture to the activated yeast and give it a mix. 
   
4. Next, add 1 tbsp olive oil and add the cardamom powder (if using at this stage) and mix.
5. Add the flour 1 cup at a time and knead well, check the consistency, if required add more. The consistency isn't that of chappati, it is a very wobbly dough but not very sticky either.
   
   
   
   
6. Place the lid and let it rest for 1 hour in a warm dry place until it doubles in size.
7. 
8. After 1 hour, pound the dough slowly with your fists, slowly bring the dough from the sides of the bowl to the middle.
9. When at the final stage of kneading add the black sesame seeds.
   
10. Grease your hands and the countertop with vegetable Cooking Oil. Make dough balls size of an orange.
11. Now with the help of your fingers and inner palm, press the ball into a circle shape, you may use the help of a rolling pin but usually, it's done with the hands as the consistency isn't that of a chappathi.
    
12. Press to a medium thickness, not too thick or thin and cut into fours using a knife or pizza slicer into a + sign, you should now have 4 pieces of Khameer from 1 ball.
    
13. Fry in hot oil, when the khameer puffs up, flip and fry until golden brown on both sides. (Check notes for baking instructions).
    
14. Enjoy your khameer with a drizzle of honey, cream cheese, or jam, etc! The perfect Emirati Breakfast! You may also pair it with any of your choice of Indian curries.
    
    
    
    

• Be careful that the water isn't too hot, or else the yeast won't activate.
• Do not do the yeast activation in a glass or small bowl. When the yeast activates, there are high chances that the solution will overflow and you will end up with a big mess. I suggest do it in the bowl that you plan to knead the dough.
• I have used equal parts of All Purpose Flour and Atta, it is normally prepared in Maida (APF).
• You may also bake in a preheated oven at 230 deg C for 2-3 minutes changing sides when you see it starts browning. 

Bukhari rice with Salata Hara

Ingredients :

For the marination:

• 1 kg whole chicken (preferably with skin)
• 1 tsp gg paste
• Salt
• 1 tsp chings Szechuan chutney

For the masala:

• 2 onions chopped coarsely
• 3 cardamom, 3 cloves, 1-2 cinnamon sticks, 3-4 dry bay leaves
• 2 tsp gg paste
• 3-4 green chillies slit, or ground
• 2 tsp Arabic spice
• 1 tsp pepper powder
• 1 big tomato chopped
• Salt
• 1 dry lemon
• 2 carrots grated
• Coriander leaves
• 2 cup/glass basmati rice
• 3 cups of water
• 2 tbsp tomato paste

For basting the chicken:

• 3 tbsp Sriracha sauce
• Salt
• 1/4tsp pepper powder
• 2 tbsp soy sauce

Instructions :

1. Smear and apply the marinade on the chicken well for at least ½ an hour.
   
2. Now to cook the masala mixture, take a large pot or casserole that is big enough to cook rice in. Add in some ghee, and sauté the onions and whole spices. And add gg paste and green chilies.
   
   
   
   
   
   
   
   
   
   
3. Next, add the Arabic spice and pepper powder. Once the spices are Sautéed well add a big chopped tomato and salt.
   
   
   
   
   
   
   
4. Place the lid and let it cook for a couple of minutes on low.
5. Meanwhile, grate the carrots.
   
6. Next, add in the chicken and coat the chicken in the mixture and pour 1 glass of water.
   
   
   
   
7. Cook covered for 15 - 20 minutes each side. (Since they are big cuts, you don't want raw chicken)
8. Once done, remove the pieces of chicken. And check the water if more is required (see notes). Next add the grated carrots, extra water, and coriander leaves.
9. Next, add a couple of tbsp of tomato paste and add the rice, close lid till the rice gets done (check tips for cooking Basmati Rice).
   
10. Now baste the chicken with the mixture (given in the ingredients list) and grill the chicken on a grill pan or a frying pan while the rice gets cooked. (check notes) 
    
    
    
    
    
    
    
    
    
    
11. After about 20-25 minutes your rice will be ready. 
    
    
    
    
    
    
    
    
    
    
    
12. Serve the rice on a platter.
13. Once the chicken is grilled, place the chicken on the rice platter.
14. Meanwhile, you may also make Salata Hara (the tomato chutney that is an accompaniment with mandi). Check notes.
15. And you are done! Perfectly done flavorful Arabic Bukhari rice is ready. Garnish with grated Carrot and Coriander leaves. Enjoy! 😋
    
    
    
    
    
    
    

Notes :

• I added Chings Szechuan chutney to the chicken marinade along with gg paste and salt. You may substitute with chili flakes instead of Szechuan sauce/ chutney. You also may totally omit it if you don't have these in your pantry.
• If you are a beginner at cooking you might want to measure the water left in the pot so that you may add extra water as required for cooking the rice.
• Using chicken with skin helps attain tender chicken.
• Fry the chicken just for a bit until the coating gets just done, do not over fry, you don't want your chicken to be hard and chewy, the cooking process of the chicken is already done previously.

Tips on Cooking Basmati Rice:

• For 1 cup of rice use 1½ cups of water. 
• Do not keep checking on the rice, at least for about 20-25 or until the water has drained up on med-low flame, it will do its work on its own.
• Once done, do not use a spoon or ladle to mix, instead use a fork to fluff up the rice, you don't want to break the rice.
• But for bigger quantities, you may use a ladle but with utmost care.
• The recipe I make for Salata hara is the easiest and the best. 

Kerala Beef Dry Fry

I pressure cooked my beef for about 20 minutes which was timed after my cooker starting giving the screeching sound (might be helpful if you have the same cooker as mine). I will insert a picture of my cooker too. After 20 minutes done, cook on simmer for another 5 minutes. Turn off the heat and wait for the pressure to depart on its own.

• 700 gm beef (small cuts)
• 2 big garlic cloves, paste
• 1-inch ginger, paste
• 1/4 tsp Turmeric powder
• 4 tsp Chilli powder
• 1 tsp meat masala
• 1 1/4 tsp garam masala
• Salt as required
• 1 cup of water
• 1 garlic clove, minced/paste
• 5-6  twigs of curry leaves
• Tomato paste 4-5 tbsp (Optional)
• 4-5 tbsp pure coconut oil

Instructions :

• Mix the beef with all the spices, until salt from the ingredients list. Add 1 cup of water or until the beef is immersed in water.

• Now pressure cook for about 7-8 whistles and let the pressure depart on its own.

• Next, add the cooked beef and fry the beef well until its about dry. Not completely dry.  Your naadan beef dry fry is ready to have with flakey Malabar Porotta! 😍😋